Creamy Lemon Herb Salmon with Roasted Vibrant Vegetables

Bynews dail

Jan 26, 2025

Creamy Lemon Herb Salmon with Roasted VegetablesIngredients:
For the Salmon:
– 4 (4-ounce) salmon fillets, skin-on- 1/4 cup olive oil- 2 tablespoons lemon juice- 1 tablespoon Dijon mustard- 1 teaspoon dried oregano- 1 teaspoon dried thyme- 1/2 teaspoon salt- 1/4 teaspoon black pepperFor the Roasted Vegetables:
– 1 medium zucchini, cut into 1-inch pieces- 1 medium red bell pepper, cut into 1-inch pieces- 1 medium yellow bell pepper, cut into 1-inch pieces- 1 tablespoon olive oil- 1/4 teaspoon salt- 1/4 teaspoon black pepperSauce:
– 1/2 cup heavy cream- 2 tablespoons lemon juice- 1 tablespoon chopped fresh parsley- 1/4 teaspoon salt- 1/4 teaspoon black pepperInstructions:
For the Salmon:
1.
Preheat oven to 400°F (200°C).
2.
In a shallow dish, whisk together the olive oil, lemon juice, mustard, oregano, thyme, salt, and pepper.
3.
Place the salmon fillets in the marinade and turn to coat evenly.
Let marinate for 15 minutes.
For the Roasted Vegetables:
1.
Spread the zucchini, bell peppers, olive oil, salt, and pepper on a baking sheet.
2.
Roast in the preheated oven for 15-20 minutes, or until tender and slightly browned.
For the Sauce:
1.
In a small bowl, whisk together the heavy cream, lemon juice, parsley, salt, and pepper.
Assembly:
1.
Remove the salmon from the marinade and discard the marinade.
2.
Place the roasted vegetables in a serving dish.
3.
Top the roasted vegetables with the salmon fillets.
4.
Pour the sauce over the salmon.
5.
Serve immediately.
Tips:
– For a crispier skin on the salmon, cook it skin-side down for the first 5-7 minutes of baking.
– Use any type of vegetables you like for roasting, such as carrots, asparagus, broccoli, or mushrooms.
– Garnish the dish with a lemon wedge for extra freshness.

Creamy Lemon Herb Salmon with Roasted Vibrant Vegetables

Bynews dail

By news dail

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